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03 July 2010

Yoghurt Week - Day Six

It's day six of Yoghurt Week and we are coming to the end of this mini series. I do hope you have enjoyed it.

Today I decided to use up some of the carrots sitting patiently in my salad drawer to make a carrot soup. Carrot soup is always great, it never disappoints me. Today I added cumin for extra flavour and yoghurt to make it lovely and creamy.

I also baked some quick beer bread to serve with it. When I say quick, I mean the preparation and not the baking. It is one of those no-knead breads, that is just thrown together in one bowl. I baked the bread first and while it was in the oven, I made my soup. I prepared the meal in this order so we could enjoy the bread while it was still warm. Lovely.

I used a recipe for the bread that I have used a few times, although I usually make rolls with it. I have made Cheddar & Dill Rolls and Crusty Garlic Rolls and several variations on these from this basic recipe, but this time I baked the bread in a loaf tin and I was very pleased with the result.

Heat oven to 375f/190c/gas mark 5. Sift the flour into a large bowl and then add the sugar, salt, baking powder, chilli powder, parmesan and cheddar. Gradually pour in the beer and mix until just combined, do not over mix. The mixture will be quite thick and stretchy.

Pour the mixture into a lined loaf tin and bake for 45 minutes until golden. The outside should be crispy and a skewer should come out clean.

Leave to cool in the pan for a few minutes before moving onto a wire rack.

Saute the onion and garlic in the olive oil until the onions are translucent. Add the cumin and the carrots and cook gently for 10 minutes. Add the vegetable stock, cover and simmer for half an hour. Whizz up the soup until it is smooth, then add the coriander and stir through the yoghurt. Season to taste.

That bread sounds mighty fine Jac! Going to have to try that. I've really liked the different recipes you've come up with using the yoghurt - I wish I had been that adventurous when I got my delivery lol

Just to mention that Parmesan cheese is never suitable for vegetarians because it always contains animal rennet (see http://www.vegsoc.org/page.aspx?pid=1003) so a veggie-friendly alternative should be used, such as the vegan Parmezano or Bookhams' Not Just a Pasta Cheese.

Hi JB, yes I know. I usually add a link to Bookham's if I mention Veggie parmesan, but obviously didn't this time, however if you scroll down the page you will see I have a logo and link to them. I always by my parmesan/not just a pasta cheese from them and have mentioned them many times, however, it is up to my readers to choose which products to use, I merely offer up my suggestions.

This bread is so simple n easy to make and turned out wonderfully! I made this with your Carrot soup recipe and my usually soup n bread averse hubby happily gorged himself on the combination :) I loved it too, needless to say I will be baking it every week now! Many thanks!

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x